Bread Recipes

Bread Baking Basics: Bake Along with Me

Learn bread baking basics, by hand, from start to yum!

Original of the video here

Pancakes Recipes
Waffles Recipes
Pies Recipes
Cookies Recipes
Bread Recipes

Back to home page

Video Transcription

hi I’m glad you’re here to bake with metoday I’ve been teaching bread bakingfor 20 years but never online so we’regoing to bake history together who’sready to bake this type of bread thatwe’re going to make today is one thatyou make the dough let it rise and thenshape it let it rise again and then bakeit if you’re a beginning Baker or you’vebaked unsuccessfully before I hope I’mgoing to be able to answer yourquestions by baking along with you todayand letting you know some things thatcan go wrong and how you can fix them oravoid them so let’s get started with theequipment and ingredients that you needto have todayok our bread baking that we’re going todo today like most typical breads willonly involve about 35 minutes of workingtime but you’re gonna be doing it over aprocess of about three and a quarter tothree and a half hours the equipmentthat you need are a bowl for mixing anda larger Bowl or pot for rising it ifyou have a whisk that’s greata scrapers helpful and a wooden spoon orsome kind of spoon to stirthat’s the equipment now our ingredientswe need about 6 cups of flour I’m gonnabe using today 2 cups of whole wheat andabout 4 cups of unbleached all-purposeyou can make yours with all all-purposeif you want 1/2 a cup which is half astick of butter melted I like sweetunsalted use what you have if you don’thave butter or you prefer to use oil youcan use canola oil again 1/2 a cup 1/2 acup of sugar this is more than mostrecipes we’ll talk about that later someextra flour and a cup for kneading andshaping later 2 eggs for the recipe nowone for glazing latera rounded tablespoon of salt two packetsof baking yeast or if you buy it in bulkless than two tablespoons of bakingyeast and one in 3/4 cups of water let’sget started yeast you want less than twotablespoons of baking yeast you can usebaking yeast or instant yeast whichmeans it’s instantly dissolving do notuse rapid rise it’s a different strainof yeast and don’t use nutritional yeastbecause it won’t do anything we’re goingto add our sugar which feeds the yeastand also gives flavor to the bread halfa cup most recipes for this size willjust call for about a tablespoon this isa little bit of a sweeter flavor not assweet as a breakfast bread and then theother most in sensual ingredient tobaking besides yeast is your liquidtemperature we’re using one in threequarter cups of water you want to stickyour finger in and it should be so hotthat you pull your finger out quicklybut not so hot that you burn yourselfwhile our yeast is proofing and I’m justgiving it a little stir proofing meansyou want to prove that your yeast isgood if your yeast doesn’t start toproove start to work you might as wellthrow it out because your breads notgoing to do anything so see how theyeast has changed it’s gotten a verycreamy look this is proving that it’seffective and we’re ready to move onokay at this point we’re going to addour melted butter this is a half a stickif you’re using oil half a cup of oiland we’re going to put almost all of thebutter in except about a tablespoonand that we’re going to take our bowlthat we’re going to rise the dough inand just turn this upside down thecontainer that we melted it in I meltedit in the microwave it’s just gonna saveus a step later on okay the butters beenadded now we’re going to add our twoeggsI have farm eggs that’s why they’redifferent colors room brown the yolksare really golden on these alright Ilike the whisk at first because it mixesthese ingredients a little bit more easethe eggs make it richer it’s notrequired again we use two eggs we’resaving one at the an extra egg a thirdegg for later for the glazed flour donot use self-rising flour other thanthat you can use whatever flour you haveavailable I’m choosing to make thisbread with a little more holy I’m gonnado two cups of whole wheat and I’m goingto do up to four cups the rest I shouldsay in unbleached all-purpose I havemade this all white whole wheat which isa different strain of whole wheat it’s anewer one you can find that usually inthe grocery and I really like it thatway if you’re making yours withunbleached all-purpose it’s just gonnabe so much lighter than this so don’tworry that your bread dough looksdifferent than mine if you’re making itwith whole wheat I recommend you startwith whole wheat because Holi has morefiber it absorbs more liquid andultimately you will use less flouroverall start with your whole wheat ifyou’re using unbleached all-purpose thenadd a couple of cups and whisk it atthat point we’re going to switch fromthe whisk to a spoonor perhaps you’ve been using a spoon allalong that’s okay we just want to getthings nicely mixed and it’s starting toget sick now there’s a difference inall-purpose flour there’s unbleachedall-purpose which is preferable forbaking the bleached version again thebleach could negatively impact youryeast growth but if that’s all you haveyou can make bread with it now we addedthe 2 cups all at once now we’re gonnaslow it down we’re gonna only add abouta cup at a time and then we’re gonnaslow it further get that stirred in nowthere’s other kinds of flour you canbake with there’s bread flour breadflour is milled from machine use thinkyour KitchenAid mixer but it’ll still befine if that’s what you have today touse you just don’t want to use cakeflour or pastry flour whether it’s whiteor whole-wheat okay I’m still adding itby the cup or less so at this point wehave about 2 cups of whole wheat and 2cups of white 1/2 and again we want toadd the flour gradually you can see themit’s starting to get thicker all rightI’m gonna slow it down to about a 1/2 acup at a time the rule of thumb is youcan always add that you can’t take itawayso the one thing we haven’t added Ialmost forgotis the salt salt is great for bread andgiving it flavor but it also controlsthe growth of the yeast now I would haveadded the salt typically right after Iadded the whole wheat flour because saltcontrols the growth of the yeast youdon’t want it in right away to kill theyeast before you even get started it wasso excited about baking bread with youtoday I forgot to add it so there we goit’s in and it’s fine and that shows methat if you’ve forgotten at this pointto put in an ingredient it’s okayadded let’s say you’re like a friend ofmine who called and said I made thedough and I forgot to put the yeast inwell you can still bake at this another1/2 cup in boom it’s getting reallythick and clumped together so what Itold her and what she did was she tookher clump of dough that she had alreadymade she needed the bread and then sheadded the east’ diluting itreconstituting it from its dried stateinto a liquid she needed it in andstarted as if she hadn’t made a mistakeat all and it was fine you just don’twant to let it rise then quite as longall right this is really clumpingtogether so at this point we’ve used atotal of 5 cups of flour I’m gonna putsome on the counter because we’re gonnastart the process of needing needinghelps to develop the structure of thebreadyou can see how much flour I put on thecounter with my little artwork all rightwe’re gonna get all this in and we’regonna use our scraper to get this doughoff all right kneading is the process ofdeveloping the structure of the bread agluten and making sure we have enoughflour in it cuz if you stuck yourfingers in it right now there’s a lot offlour on the outside that feels kind ofdryish but inside it’s still very wet sokneading we’re folding turning liftingit and pressing it down in a foldingmanner you’re not using your fingernailsyou’re using your fingertips and yourpalms to lift turn and fold now we keeprotating that turn lift fold turn leftfull turn left fold it’s very rhythmicnow as you’re kneading you may noticesome little pieces of dough throw thoseout we want to keep flour under it butnot little extra pieces because they arenow at a different moisture content thanthe rest of the dough and so we don’twant that now what else can go wrongwith your bread at this point is whenyou can correct it maybe you don’t haveenough flour maybe there’s not enoughmass in your bread well the texturewon’t be as nice it’s like cookies ifyou don’t put enough flour in it theyspread kind of thinall right let’s just drop this clumpdown see it’s kind of spreading out butit’s staying fairly together it’slooking pretty good but when I stick myfingers in I feel real wet spots whereit’s sticking to your fingerso again we keep a little flower undernot as much and I’m continuing to needlet’s say you forgot an ingredient Ohforgot the eggs forgot the butter wellif you really want it at this point workit in there you’ll have B add more flourit’ll be kind of messy but you’ll stillend up okay or forget itthe salts kind of essential sprinkle iton if you’ve forgotten it and knead itin and know it’ll taste best best betterthan without it but the texture is goingto be a little bit off all right let’scheck this againnow I’m feeling some spots that arewetter than others so we want a littlemore flour we’re making sure we don’tput these little clumps that got away inagain they’re at a different level ofmoisture all right a lot of people askcan i knead the bread too long well tothat I say how much of a workout do youwant this is a good upper-body workoutforget bicep curls this morning andtricep push-upsI’m working it yeah let’s check ourdough again feeling better still feelingsome wet spots so if you need a littlemore flour take it from the batch orfrom your little extra bowl that you setaside it’s the moisture is reallydependent on how well you measured howlarge your eggs were how well youmeasured your waterI mean how large your eggs were theliquid content of thathowyou MIT is it out today it’s gonnaabsorb moisture in the airall right let’s feel it feeling goodfeeling evenly moist it should feel likea super sticky post-it note when you’redone if you press in you can feel thatstickiness and then you pull away thiswas on my finger from before and itdoesn’t stick to your finger so it’sabsorbed most of the flour that we havehere so it looks nice and smooth when Idump it down it’s stained together it’sgot good mass if yours kind of spreadsaround you’re gonna need some more flourand then the way that you really checkto see if it has needed enough is presstwo fingers in it see how it’s sprayingback like that that means it has neededso first I’m gonna take this bowlremember I turn the butter over it’sbeen sitting around so it’s kind ofcooled off but we’ve got our butter inthe bottom of the bowl we take our doughlike it’s a rag and we’re gonna swirl itaround the bowl give that dough aswirling flip it over we’re gonna coverit with a dish towel and let it rest forenough you’re called into work orsomething comes up with the kids andyou’re not gonna be able to do anythingwith this dough put it in therefrigerator and just forget it untillater it’ll take it out and let it cometo room temperature for a couple ofhours before you’re ready to proceed butso all your work won’t have been for lawfor not now rising it I’m just gonnarise it on the kitchen counter you don’tneed a warming drawer you don’t need toput it in the oven at a low temperatureI rise it in my kitchen in winter andit’s set at a normal temperature in thehouse it will rise it will bread that issourdough bread that has the longerslower process that rises in therefrigerator so don’t worry aboutfeeling like you have to rise in a warmenvironment now prior to one hour fromnow you need to get the Pam’s out thatyou want to use to bacon are you goingto make rolls and need a couple ofbaking sheets this amount will makeabout 36 dinner rolls if you want tomake a combination of dinner rolls andburger sized buns maybe about two dozenso you’ll need a couple of pans maybeyou want to make a loaf pan so just getthose out if you have parchment that’svery helpful get the parchment paper outif you don’t have parchment you’ll usespray oil if you have that or brush oilon a pan if you have some really oldbaking sheets that are kind of thin andburnt on you might want to line themwith aluminum foil shiny side up if youhave that really parchment is best but Iunderstand that not everyone haseverything at home especially that firsttime when they’re baking those reallythin old pans the bottom of your pansmight burn the bottom of your bread andone thing before we go smell that doughmmm it should smell like good yeastydough remember that because we’re gonnasmell it again see you in about 55minutes let’s check on our dough an hourhas passed it looks great it’s risen upits doubled and now it’s what happenswhen we press on it the dough deflateand it stays imprinted that’s how youknow that it has risen enough so we’regoing to put some flour on the countervery light not as much as when we didbefore dump our flour out oh look atthatlots of the air bubbles in there listenget here kind of a little whoosh as theair is coming out we want to get thoseair bubbles out the yeast has beengrowingin eating the flour the sugar and it haslittle air bubbles just like you likebirth so we’re going to prepare to shapeour bread hopefully you’ve gotten yourPam’s ready we talked about that I’musing parchment covered baking sheets ifyou are going to do a loaf pan wouldspray oil at first and this will makeabout two loaves I’m just going to giveyou an air loaf you’re going to showthat you would roll it over press thesides down put it in your pan and pressit flat and again this would make twoloavesbut I’m going to show you how to braidit today and how to make a couple ofdifferent kinds of roles and knotslet’s start with this you’ve got a stripthat’s about four and four to fiveinches long half an inch deep inch wideand we’re gonna take this rectangularstrip and make it into a circle byvisualizing a middle point and bringingeverything into the middle this doughfeels soft like a baby’s behind that’swhat you wantgood moist dough it shouldn’t feel dryand flowering so then you can see I’mrolling my hands together just like youwould play with play-doh you’ve got thisnice round blow to make a bigger one aburger size bunso for that you need a piece of doughthat’s about six or seven inches long aninch wide half an inch thick and againyou’re rolling it around now you don’tneed to do this in the air like I’mdoing it now do it on the counter I justwant you to be able to see it wellyou kind of visualize the center pointlike a belly button and you’re rollingpulling all the sides in towards thatand then roll it between your fingers toget it nice and round and symmetricalyou can even push it down a little bitnow if your roll feels symmetrical allaround it will come out looking that wayif your roll has kind of a shoulder hereit’s a little denser on one side it’llcome out looking like that it’ll stilltaste great it just depends on how youwant it to look onto the sheet it goesnow we’re going to do a bread twist soI’m gonna start with the same amount ofdough as I did for the larger dinnersize roll about four to five inches inchwide half inch thick and I’m going totwist it one hand is twisting clockwisethe other counterclockwise and I’mtwisting it and let’s just look see allthat great boeing-boeing thatstretchiness that’s the gluten yourdough is working nicely okay so back tothe twisting so you see I’m twistingtwisting twisting bringing my fingerstogether still twisting is you got thisnice bread twist if you just set this onyour pan to rise it would make a greathotdog bun or a long sandwich bun or youcan just take it and wrap it arounditself kind of push it under there youhave a nice little bread knot now I’mputting these on the pan with enoughroom between them because they are goingto again double in size and evenincrease more so when they get in theoven let’s do that again twist twisttwist counterclockwise hams twistingfingers twisting and twisting and comingtogetheryou have a rope wrap it around put it onthe cookie sheet now if you’re havingtrouble twisting don’t be surprised ittakes a little practice sometimes peopleget it right away sometimes they don’tthe other thing that you can do is rollit just like you did push the snow outof the way when you were a kid and youwould make snakes you could just roll itlike that and wrap it around itself likea snake and you have a lovely littleroll so the what you do is up to youthis is the artmystic part the scientific part of thedough making with the east thetemperature of the water the growth ofthe sugar that’s all scientific what youdecide to do with your bread that’sartistic all right so we’re going tobraid the bread now just like you braidhair this would be if you wanted abraided loafyou could just braid it just as it is oryou could roll each one just like we hadrolled them for that last one like asnake or fold it in half because it’skind of long and do the twist I reallylike to do this because it keeps itsshape better when you go to make abraided loaf so I’m gonna twist this onetootwo strands and see I’m stretching themout because I want them to be equallylong equally thick there’s the last onecounterclockwise hands bringing fingerstogether twisting up stretching it outwe mmm like a rubber band okayyou have three strands so perhaps onestrands a little longer than the otherbut that one in the middle and you’regoing to braid it just like you braidhair sort of put them together at oneend right over the center and you have anew center left over the center newcenter right over the center new centerand so on just like you would braid hairpinch the ends together pinch the otherend together maybe you to braidbackwards on that end and there you havea lovely braided loaf now if you you cando another smaller braid and put that ontop and that makes a really nice shapeloaf when it bakes and if you attach itnow while the dough is moist it servesas a glue and will keep it in place butthe other thing you can do is just cutit into roll size pieces and there youhave putting them all on the sheet nowit’s important that you don’t havelittle tiny thin rolls next to jumbosize rolls because these will bake at adifferent temperature so try and keepthem consistent rules cover them overwith a dish towel and I’ll see you backin about 55 minutes most breads takeabout 2/3 of the time on the second risethis rise after the shaping but I likethis one it comes out perfectly at justan hour see you okay I hope you’vepreheated your oven to 375 we’re at thestage where we’re going to bake ourbreadour bread let’s look at our rolls here’ssome of those nice twists the first onewe made that was round bigger round oneif you don’t have a pastry brush useyour finger you do not want to deflatethe bread so you want to very gently andwith a light touch with your finger or apastry brush paint the bread now we’redoing this as a glaze the glaze isoptional if you didn’t use a glaze itwould come out fine if you didn’t use aglaze it might come out a little rusticlooking the glaze gives it a littlecolor it gives it a little shine and itlets us put sesame seeds on that we’llstick to the dough instead of fallingoff just need a little bit of raw sesameseeds or poppy seeds and again all ofthis is or about eight minutes thenwe’re gonna switch racks and put it infor an additional eight minutes thebreak-in in the oven now about fiveminutes you can see that it’s risen it’sgetting really nice and white fluffylookingthe tops are starting to get latelybrowned on the top shelf but not donethe bottoms of these which are on thebottom of the oven are going to be morebrowned trust me picking them up becausethey’re too hot we’re switching andwe’re going to put them in for anothereight minutes and then check let’s getthese out of the oven we’re going totake the paper and foil just use aspatula or your fingers if you’ve gotTeflon fingers and we’ll take them offthe foil you can leave them on the paperon the cooling rack otherwise this ishow you know that they’re done see thecolor on the bottom listen it shouldsound hollow like a drum color on thetop now if you used a thermometer theinside temperature would be a hundredand forty five degrees Fahrenheit theyeast continues to grow until it gets to145and then the yeast dies and the crustforms and you have this beautiful breadwhen you’re ready to use it take therolls out let them defrost on yourcounter put them in the microwave forabout 12 to 15 seconds or you candefrost them and then rewarm them in theoven if you have something else alreadyin the oven so there’s lots of ways todo that but I highly recommend that youkeep the bread frozen and this way youcan take it out and have fresh breadevery day and not a gluten fest all atonce

20 Replies to “Bread Baking Basics: Bake Along with Me

  1. Advertisements
  2. Ang gandaaa ng sissy ko oh pak na pak ang lipstick . Hahaha ang kulit ng hubby mo nakakatawa

  3. Advertisements
  4. Advertisements
  5. Waaa sissy ang galing galing mo na, ang saraaap patikim hihi. Hubby mo ba yung nagsasalita, ang kuliiit din haha

  6. Banana bread month tlga ang May! , ng dahil sa kay ate Dolly. Hehe… may curse pa nmn yan once nasimulan mo na… basta makakita ka na ng nangingitim na saging…banana bread na ang labas nya … good job sis!

  7. ang sarap naman nyan sissy gagawa din ako nyan kaso sobrang busy ko ngayon kasi lilipat kami kaya no time ang sarap pa nman ng recipe ni ate dolly banana bread

Leave a Reply

Your email address will not be published. Required fields are marked *